Mother of Vinegar (natural bacteria), 125 ml

Mother of Vinegar (natural bacteria), 125 ml
€15.90 *

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  • 030020
125 ml for preparing vinegar (5 - 30 l vinegar). Starter culture for producing vinegar in... more
Product information "Mother of Vinegar (natural bacteria), 125 ml"

125 ml for preparing vinegar (5 - 30 l vinegar).

Starter culture for producing vinegar in Your household. Initial product is wine (for wine vinegar), fermented apple must (for cider vinegar) or fermented fruit wine for fruit vinegar (e.g. raspberry vinegar). The vineagr bacteria which enter into the wine convert the alcohol acetic acid. Special cultures are available!

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MÖGLICHE FEHLERQUELLEN: Wein hat zuviel Schwefel – Schwefel tötet die Essig-Bakterien; Temperatur; zuwenig Oberfläche, daher zuwenig Sauerstoffzufuhr; zu schnelles Zugiessen von Wein - die Bakterien erleben einen Alkoholschock; Essig-Mutter, die Zellulose gebildet hat, schwimmt an der Oberfläche und bildet Schimmel; fertiger Essig hat noch immer den „Nagellackentferner“-Geruch (dieser Essig darf nicht eingenommen werden, da gesundheitsschädlich und kulinarisch abzulehnen)
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